In a saucepan, mix together cream of celery, chicken, & 3/4 cup soy milk. Heat to boiling, stirring occasionally. Pour into ungreased 3 qt baking dish.

Heat oven to 425°F.

Put 1 cup soy milk in mixing bowl, then add biscuit mix to soy milk until reach drop biscuit consistency. Should be about 1 1/2 cups.

Drop dough on top of chicken mixture, spoonfuls at a time. Then spread dough out if you desire.

Bake for 25 minutes. Then serve.